Believe it or not, it wasn’t so long ago that most people thought blue cheese was a bit exotic—a stinky, strange cheese with (heaven forbid!) mold in its veins. But blue has gained traction because its rich, creamy texture and tangy taste are fabulous—whether eaten out of hand, crumbled over a salad, or stirred into a dressing. But this is no lean cheese, my friends. Thankfully, a little goes a long way, and there are great-tasting low-fat blue cheeses available in most major supermarkets today.
Recipe information
Yield
makes 2 1/4 cups (18 servings)
Ingredients
Preparation
Step 1
In a large bowl, whisk together the mayonnaise, sour cream, buttermilk, lemon juice, garlic paste, Worcestershire sauce, and blue cheese. Season with salt and pepper to taste. Store in a covered container in the refrigerator for up to 3 days.
nutrition information
Step 2
Fat: 19g (before), 3.4g (after)
Step 3
Calories: 170 (before), 52 (after)
Step 4
Protein: 3g
Step 5
Carbohydrates: 2g
Step 6
Cholesterol: 9mg
Step 7
Fiber: 0g
Step 8
Sodium: 226mg
